Salmon croquettes with watercress and sorrel
- 8 medium potatoes
- 150g butter, cubed
- salt and freshly ground black pepper,to taste
- 1kg fresh salmon fillet
- 10ml (2 tsp) Dijon mustard
- 10ml (2 tsp) tomato sauce
- juice and zest of 2 lemons
- 10 caper berries, chopped, plus extra to garnish
- 4 spring onions, chopped
- 240g (2 cups) dry breadcrumbs
- 4 large eggs, lightly beaten
- vegetable oil, for deep-frying
- 250ml (1 cup) fresh sorrel, to serve
- 250ml (1 cup) fresh watercress, to serve
Boil the potatoes in salted boiling water with the skin on until they are very soft. Peel while still hot and use a wooden spoon to push them through a sieve with the butter. This will create a fine, fluffy mash.
Preheat the oven grill to hot.
Season the salmon and grill for 10 minutes. Remove the skin and bones and roughly flake the fish into a large bowl. Add the mash, mustard, tomato sauce, juice, zest, capers and spring onions and mix lightly.
Divide the mixture into 8 and shape into little rugby balls. Roll each ball first in the breadcrumbs, then in the egg and again in the crumbs to form a crust.
Heat the oil and deep-fry the croquettes until brown and crispy. Drain and serve immediately with the sorrel and watercress.